Raspberry Peach Pie Recipes

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RASPBERRY PEACH PIE



Raspberry Peach Pie image

I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. -Jean Boelsma, Bethel, Maine

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water
FILLING:
4 medium peaches, peeled and sliced
1-1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate. , Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust., Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 5g fiber), Protein 3g protein.

PEACH RASPBERRY PIE



Peach Raspberry Pie image

The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little raspberry jam is mixed into the filling in place of some of the sugar. Instant (minute) tapioca serves as a clear, flavorless thickener here, with the tiny tapioca pearls echoing the texture of raspberry seeds. For a runny, syrupy pie that leaks when you cut into it, mix in the minimum amount of tapioca. Using all 3 tablespoons yields a pie with a thick, jammy filling. As for the stone fruit, peel the peaches or don't, to taste. Or substitute ripe nectarines, whose peels are less pronounced.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 16

2 1/2 cups/320 grams all-purpose flour
1 teaspoon fine sea salt
Large pinch of sugar
1 cup/225 grams unsalted butter (2 sticks), cold and cut into cubes
2/3 cup/158 milliliters ice water, more if needed
1/4 cup/60 milliliters raspberry jam
2 tablespoons unsalted butter, melted
1/4 cup/50 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 1/2 to 3 tablespoons minute (instant) tapioca
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon finely grated lemon zest
1/8 teaspoon fine sea salt
5 cups/770 grams thinly sliced peaches (about 6 to 8 medium peaches)
1 pint/245 grams raspberries
1 large egg

Steps:

  • Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Add cubed butter, then pinch and squeeze the butter cubes (or use a pastry blender) until the largest pieces are the size of lima beans. Drizzle in water a little at a time, mixing until the dough starts to come together into a mass, but leaving some floury bits at the bottom of the bowl. You may not need all the water, or you may need to add more water if dough doesn't come together.
  • Transfer dough to a lightly floured surface and press and lightly knead it together into 2 smooth balls, one slightly larger than the other. Flatten into disks, wrap in plastic wrap, and chill for 1 hour or up to 5 days.
  • Heat oven to 375 degrees. Place a 9-inch pie pan on a baking sheet. On a floured surface, roll out larger ball of dough to a 12-inch circle, then drape it over the pie pan and press it into the bottom edges and along the sides. Chill in refrigerator.
  • Roll second ball of dough out to an 11-inch circle about 1/4-inch thick. Cut dough into 1-inch strips and reserve. (If it's cool in your kitchen, leave the strips on the counter. If it's warm, transfer them to a rimmed baking sheet and chill until needed.)
  • In a small bowl, stir together raspberry jam and melted butter.
  • In a large bowl, stir together sugars, tapioca, nutmeg, lemon zest and salt. Toss in peaches, then gently fold in raspberries.
  • In a small bowl, lightly beat egg with 1 tablespoon water to make an egg wash. Brush on bottom and sides of pie dough in the pan, then spoon filling into pie pan, mounding it slightly in the center. Drizzle with jam-butter mixture.
  • Use dough strips to create a lattice top, then fold and crimp the edges. Brush with more egg wash, place pie pan on a rimmed baking sheet, and bake until crust is golden and filling is bubbly, 60 to 75 minutes. Let cool to room temperature, at least 4 hours. (If you don't want to wait, that's fine, but filling will be runnier.)

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 347 milligrams, Sugar 28 grams, TransFat 1 gram

PEACH RASPBERRY PIE



Peach Raspberry Pie image

This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 8

1/4 cup all-purpose flour, plus more for dusting
1 recipe Piecrust
1 large egg
1 tablespoon milk
4 pounds (about 8 large) peaches
1/2 pint raspberries
1/2 cup sugar
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
  • Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the other piecrust on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator until firm, about 30 minutes. Brush with glaze, and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack.

RASPBERRY-PEACH PIE



Raspberry-Peach Pie image

Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!

Provided by JackiePieGirl

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 5

1 (10 ounce) package frozen unsweetened raspberries, thawed
1 (10 ounce) package frozen unsweetened sliced peaches
1 ⅓ cups white sugar, divided
6 tablespoons all-purpose flour
1 prepared double pie crust

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
  • Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
  • Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 65.3 g, Fat 15 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 234.4 mg, Sugar 38.2 g

PEACH AND RASPBERRY CRISP



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
  • Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
  • Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACH-RASPBERRY SLAB PIE



Peach-Raspberry Slab Pie image

Each slice of this peach-raspberryslab pie, a thin double-crustpie, is portable and easyto eat; it can be served on a large cutting board or pizza peel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

2 1/4 pounds (about 9) peaches, peeled, pitted, and cut into thin wedges
1 cup (about 6 ounces) raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 recipes Slab Pie Pate Brisee
All-purpose flour, for dusting
Vegetable-oil cooking spray
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. with rack in lower third. Toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.
  • Transfer half the dough to a lightly floured work surface. Roll out dough into a 12-by-16-inch rectangle that is 1/8 inch thick. Coat a 15 1/4-by-10 1/2-inch rimmed baking sheet with cooking spray. Line sheet with parchment paper, leaving a 1-inch overhang on long sides. Transfer dough to prepared baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.
  • Roll out the remaining dough into another 12-by-16-inch rectangle that is 1/8 inch thick. Pour fruit mixture into the dough-lined baking sheet. Cover with remaining layer of dough. Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal.
  • Cut about 60 holes out of the top crust using a 1/2-inch round pastry tip (such as Ateco #807), spacing evenly. Whisk together egg yolk and heavy cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.
  • Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes. (If crust is browning too quickly, tent pie with foil, and continue baking.)Let cool completely on a wire rack, about 3 hours. Pull up on parchment to remove.

THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST



The Easiest Peach-Raspberry Pie with Press-In Crust image

Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be baked in a muffin tin to make 12 adorable mini pies.

Provided by Rhoda Boone

Categories     Dessert     Kid-Friendly     Raspberry     Peach     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 16

For the crust and crumb topping:
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/4 cup sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 teaspoon ground cinnamon
1 tablespoon apple cider vinegar
For the filling:
1 1/2 pounds ripe yellow peaches (about 3-4 medium)
2 pints raspberries (about 4 cups)
1 cup sugar
6 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Special Equipment:
9" pie pan (not deep dish)

Steps:

  • Make the crust and crumb topping:
  • Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
  • Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
  • Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
  • Make the filling and bake the pie:
  • Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
  • Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
  • Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
  • Do Ahead
  • Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

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